Monthly Archives: February 2005

Jody Sliger
“We only use Hickory wood to cook with,” said Julie Vandergriff, manager of Smokin’ Ed’s BBQ, “That’s what makes it taste so good.”
The business that serves up the huge plates of meat and sides is located at 167 East Bockman Way and is open from 10 a.m.-7 p.m., with longer spring hours just around the corner.
The Formica tables may be a little worn, but they still can hold up the weighty plate the server brings. Whether choosing ribs, pulled pork or chicken, the large platter stacks up nicely with two sides. The special recipe smoked potatoes offer large chunks of potato, lightly seasoned and … Read More